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"little" 2kg Dry Aged Stauferico Pork loin from Saffire

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Hi Guys!

Yesterday we´ve had some friends for BBQ and i´ve made a "little", 2kg Dry Aged Stauferico Pork loin.
I´ve only cut some fat off it and cut the fat in 1x1cm ( 3/8") squares with a little salt topping.



Heat the Saffire to 400°F with indirect setup using a heat deflector.
I´ve also placed a peace of aluminuim bowl under the meat, to catch the dripping fat.

After 2 1/4 hours the meat was ready and really delicious (y)
I´ve not used any spices!




Hope you´re enjoing the pictures ^^

Best wishes,

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